Thai Peanut Chicken Wrap

These easy Thai Peanut Chicken Wraps are a simple and healthy lunch recipe that tastes delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw, and peanuts, all tied together with a slightly spicy homemade peanut sauce. Whether you are looking for a quick weekday meal or a fresh dinner option, this recipe delivers restaurant-quality flavor in just 15 minutes.

Why You Will Love This Recipe

This recipe was inspired by a favorite restaurant dish that featured a peanut-y sauce with just enough heat to be exciting. You will love these wraps because they are loaded with fresh cilantro and crunchy textures that make every bite satisfying. They are incredibly versatile, allowing you to use a homemade sauce for maximum flavor or a store-bought version to save time. Plus, they are dairy-free and can easily be adapted for gluten-free diets, making them a crowd-pleasing option for almost anyone.

Ingredients

• 3 cups coleslaw mix (shredded cabbage)
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 cooked chicken breasts (chopped or sliced)
• 6 large flour tortillas
• 1/4 cup honey
• 1/4 cup olive oil or vegetable oil
• 1/4 cup creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove, minced

Step-by-Step Instructions

1. Prepare the peanut sauce: In a medium mixing bowl, whisk together the honey, oil, peanut butter, rice vinegar, soy sauce, sesame oil, pepper, salt, red pepper flakes, fresh ginger, and minced garlic until the mixture is smooth and emulsified.
2. Mix the slaw: In a separate large bowl, combine the shredded coleslaw mix, shredded carrots, chopped cilantro, and roasted peanuts. Pour the prepared peanut sauce over the vegetables and stir until everything is well-coated. Let this mixture sit for a few minutes to allow the flavors to meld while you prepare the chicken.
3. Prepare the chicken: If you are cooking the chicken fresh, pound the breasts to a 1-inch thickness and season with salt, pepper, and granulated garlic. Sauté in a pan with a small amount of oil until cooked through, then chop or slice into bite-sized pieces.
4. Warm the tortillas: To make the tortillas more pliable and easier to roll, heat them in the microwave for about 10 to 15 seconds.
5. Assemble the wraps: Lay a warm tortilla flat and place an equal portion of the chicken and the peanut coleslaw mixture in the center.
6. Roll and serve: Fold in the sides of the tortilla and roll it tightly to create a wrap. If necessary, secure the wrap with a toothpick. Cut the wrap in half diagonally and serve immediately.

Expert Tips / Pro Tips

To ensure your Thai Peanut Chicken Wrap is a success, consider pounding your chicken breasts to an even thickness before cooking. This ensures the meat stays juicy and cooks evenly throughout. If you choose to use a store-bought peanut sauce to save time, it can often be quite thick; try whisking in 2 to 3 tablespoons of water to thin it out before mixing it with your coleslaw. For the best texture, always assemble the wraps right before you plan to eat them to prevent the tortilla from becoming soggy from the sauce.

Variations & Substitutions

There are many ways to customize this recipe to fit your preferences. For a gluten-free version, simply swap the soy sauce for tamari and use your favorite gluten-free tortilla wraps. If you are not a fan of cilantro, you can easily omit it or replace it with fresh chives or sliced green onions for a different herbal note. For a faster preparation, use a store-bought rotisserie chicken or pre-cooked chicken strips. You can also increase the heat by adding extra crushed red pepper flakes or a drizzle of sriracha into the sauce.

Serving Suggestions

These wraps are a complete meal on their own, but they pair beautifully with a side of fresh fruit or a simple cucumber salad. If you want a bit more crunch, serve them alongside some sesame noodles or extra roasted peanuts. They also go well with a light soup, such as a Thai-inspired coconut chicken soup. For a beautiful presentation, serve the wraps with a small ramekin of extra peanut sauce on the side for dipping.

Storage, Freezing & Reheating

If you have leftovers, it is best to store the components separately. Keep the chicken in one airtight container and the peanut slaw mixture in another. The tortillas should be stored at room temperature in their original packaging. When stored this way, the ingredients will stay fresh in the refrigerator for up to 3 days. We do not recommend freezing the fully assembled wraps, as the coleslaw will lose its crunch and the tortilla may become mushy upon thawing. If you need to reheat the chicken, do so briefly in the microwave or a skillet before assembling a fresh wrap.

Nutrition Information

Thai Peanut Chicken Wraps

These easy Thai Peanut Chicken Wraps are a simple and healthy lunch recipe that tastes delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw, and peanuts, all tied together with a slightly spicy homemade peanut sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 6 wraps

Course: Dinner, Lunch, Main Course

Cuisine: Asian Fusion, Thai

Calories: 449

Ingredients Method Notes

Ingredients

  

Peanut Sauce

• 1/4 cup honey
• 1/4 cup olive oil or vegetable oil
• 1/4 cup creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove minced

Wraps & Filling

• 3 cups coleslaw mix shredded cabbage
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 breasts cooked chicken chopped or sliced
• 6 large flour tortillas

Method

 

1. Prepare the peanut sauce: In a medium mixing bowl, whisk together the honey, oil, peanut butter, rice vinegar, soy sauce, sesame oil, pepper, salt, red pepper flakes, fresh ginger, and minced garlic until the mixture is smooth and emulsified.
   1/4 cup honey, 1/4 cup olive oil or vegetable oil, 1/4 cup creamy peanut butter, 3 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper flakes, 1 tablespoon grated fresh ginger, 1 large garlic clove
2. Mix the slaw: In a separate large bowl, combine the shredded coleslaw mix, shredded carrots, chopped cilantro, and roasted peanuts. Pour the prepared peanut sauce over the vegetables and stir until everything is well-coated. Let this mixture sit for a few minutes to allow the flavors to meld while you prepare the chicken.
   3 cups coleslaw mix, 1 cup shredded carrots, 1/3 cup roasted peanuts, 1/4 cup chopped fresh cilantro
3. Prepare the chicken: If you are cooking the chicken fresh, pound the breasts to a 1-inch thickness and season with salt, pepper, and granulated garlic. Sauté in a pan with a small amount of oil until cooked through, then chop or slice into bite-sized pieces.
   2 breasts cooked chicken
4. Warm the tortillas: To make the tortillas more pliable and easier to roll, heat them in the microwave for about 10 to 15 seconds.
   6 large flour tortillas
5. Assemble the wraps: Lay a warm tortilla flat and place an equal portion of the chicken and the peanut coleslaw mixture in the center.
6. Roll and serve: Fold in the sides of the tortilla and roll it tightly to create a wrap. If necessary, secure the wrap with a toothpick. Cut the wrap in half diagonally and serve immediately.

Notes

To ensure the meat stays juicy, pound your chicken breasts to an even thickness before cooking. For the best texture, always assemble the wraps right before you plan to eat them to prevent the tortilla from becoming soggy.

FAQ